Tuesday, August 3, 2010

jalapeno corn bread

And now, the thrilling conclusion of the corn bread and chili saga!We used a recipe from Bon Appetit and added whole corn kernels and diced jalapenos. It would probably be great with shredded cheese too. We had a ton left over, although with four people in the house it goes pretty fast. Definitely not as excessive as the time me and Lola made cornbread back in NY and had to eat it with breakfast, lunch, and dinner for days afterwards.





Buttermilk cornbread. Recipe from Bon Appitit via Epicurious.com. Serves 12
2 cups white cornmeal
1 cup all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) butter, melted, cooled


Preheat oven to 450°F. Butter 9x9x2-inch baking pan. Mix first 4 ingredients in large bowl. Whisk buttermilk, eggs and butter in medium bowl to blend. Stir buttermilk mixture into dry ingredients to blend (do not overmix). Pour batter into prepared pan. Bake until tester inserted into center comes out clean and top is golden brown, about 25 minutes. Cool in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
-Rita

5 comments:

Mary said...

I'd certainly have a slice or two of this. It is a great recipe. I take it you are home for the summer. Rest and relax if you can. Have a great day. Blessings...Mary

Joanne said...

If you ever want to come to NYC again and make mounds of cornbread, I will be happy to help you eat it! It looks so tasty.

Emily said...

Perfect match for your chili! I love cornbread, and I'm sure this is delish!

Abby said...

I rarely meet a piece of cornbread I don't like! The kind with buttermilk is my favorite, too.

christine said...

This looks yum yum! Mouthwatering. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!